Bunching Onion

Description

The Welsh onion is an ingredient in Asian cuisine, especially in East and Southeast Asia. It is particularly important in China, Japan, and Korea, hence the other English name for this plant, ‘Japanese bunching onion’. The Japanese name is negi. Common onions were introduced to East Asia in the 19th century, but A. fistulosum remains more popular and widespread.

It is used in miso soup, negimaki (beef and scallion rolls), among others, and it is widely sliced up and used as a garnish, such as on teriyaki or takoyaki.